Fried Pastries to Serve with Salumi

Preparation info
  • Makes about


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

These fried pastries are always served with bresaola and other salumi. In Lombardy we use lard; you can too if you like. A pasta machine is very handy for rolling the dough thinly enough.


  • 1 teaspoon dried yeast
  • ½ teaspoon caster sugar
  • 150


Combine the yeast, sugar and 100 ml of the water in a bowl and stir to dissolve the yeast. Set aside for a few minutes until the mixture just begins to bubble.

Sift the flour and salt into a bowl and make a well in the centre. Pour the yeast mixture and remaining water into the well and, us